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Flaky Sourdough Discard Cheddar Herb Biscuits

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These flaky, tender biscuits combine sourdough discard, sharp cheddar, and fresh herbs for a quick and satisfying homemade treat perfect for breakfast or as a dinner side.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, preferably unbleached
  • 1 tablespoon (14g) baking powder
  • ½ teaspoon (2g) baking soda
  • 1 teaspoon (6g) salt
  • 8 tablespoons (113g) cold unsalted butter, diced
  • 1 cup (240ml) sourdough discard (unfed)
  • ½ cup (120ml) buttermilk, room temperature (or dairy-free yogurt thinned with lemon juice)
  • 1 cup (110g) sharp cheddar cheese, shredded
  • 2 tablespoons fresh herbs (chives, parsley, thyme), finely chopped
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
  3. Add cold, diced unsalted butter to the flour mixture. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible.
  4. Stir in shredded sharp cheddar, chopped fresh herbs, and freshly ground black pepper until well distributed.
  5. In a separate bowl, mix sourdough discard and buttermilk until smooth.
  6. Pour the sourdough mixture into the dry ingredients. Gently fold everything together with a wooden spoon or spatula until just combined; the dough will be sticky but avoid overmixing.
  7. Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough over itself 2-3 times to create layers, then pat it down again to about 1 inch thickness.
  8. Using a 2 ½-inch round biscuit cutter, press straight down into the dough without twisting. Place each biscuit on the prepared baking sheet about 1 inch apart.
  9. Bake for 15-18 minutes until golden brown on top and edges are crispy.
  10. Transfer biscuits to a cooling rack for 5 minutes before serving warm. Optionally, brush tops with melted butter right out of the oven.

Notes

Keep butter very cold and avoid overmixing the dough to ensure flaky, tender biscuits. Use a sharp biscuit cutter and press straight down without twisting to help biscuits rise evenly. Freshly shredded cheese melts better than pre-shredded. If biscuits don’t rise well, check freshness of baking powder and temperature of butter.

Nutrition

Keywords: sourdough discard, cheddar biscuits, herb biscuits, flaky biscuits, homemade biscuits, quick biscuits, easy biscuits, breakfast biscuits

Find it online: https://emmayum.com/flaky-sourdough-discard-cheddar-herb-biscuits-easy-homemade-recipe/